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ImpossibleTM Jerk Recipe

by
Impossible™ Jerk - still
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  • 6

    Servings
  • Super Easy
  • 26

    Ingredients
  • 25 min

    Preparation
  • 10 min

    Cooking
  • 35 Total Time

    Total Time

Our Jerk recipe is a special Impossible™ Burger dish with some deep historical roots and lots of flavor. Jerk is a style of cooking from Jamaica and has been around for hundreds of years. It was invented by African slaves who had escaped their enslavement when the British captured Jamaica from the Spanish. The name jerk refers to the seasoning developed back in the mid-17th century that these escaped slaves developed when they fled into the rugged mountains of Jamaica and encountered the local Taino people.

Jerk seasoning can—and probably should—be made ahead of time. The recipe here can last up to five days in your refrigerator. It involves blending more than a dozen ingredients. The two key ingredients are allspice and Scotch Bonnet peppers. A word of caution: Scotch Bonnet peppers are quite spicy and we recommend you wear disposable rubber gloves when working with them. Why? Well, because if you get their oils on your bare hands and then later on rub your eyes, they’ll be burning and tearing up. We’re not trying to dissuade you from using Scotch Bonnets, though! If you’ve ever had jerk cooking, you know that part of the joy of this dish is its spicy, tangy flavors. So don’t back away! Dive right in.

The other important thing to keep in mind with making Impossible Jerk is to allow at least a half-hour of marinating time for all the flavors to come together. And don’t forget to add some pineapple salsa on the side when serving. It offers a sweet and mellow contrast to the spicy flavors of your Impossible Jerk.

26 Ingredients

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  • 12 Ounces Impossible Burger
  • 1/2 Each Yellow Onion
  • 1/2 Tablespoon Allspice
  • 1/4 Cup Brown Sugar
  • 2 Cloves Garlic
  • 1 Tablespoon Ginger
  • 2 Each Scotch Bonnet Peppers
  • 1 Tablespoon Fresh Thyme
  • 3 Each Scallions
  • 1/2 Teaspoon Cinnamon, Ground
  • 1/4 Teaspoon Nutmeg
  • 1/2 Teaspoon Five Pepper, Ground
  • 8 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Soy Sauce
  • 1 Each Limes, Zest & Juice
  • 1 Each Oranges, Zest & Juice
  • 3/4 Cup Pineapple
  • 1/2 Bunch Cilantro
  • 1 common:to Taste Salt
  • 2 Tablespoons Vegetable Oil
  • 2 Cups Pineapple, Diced
  • 1/2 Each Red Onion, Diced Small
  • 1 Each Jalepeño, Diced Fine
  • 3 Tablespoons Cilantro, Chopped Fine
  • 1 Each Lime, Juiced
  • 1 common:to Taste Salt
5 steps
  1. PREPARE THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounces Impossible Burger

    Form 2 oz patties and keep refrigerated.

  2. LETS GET SAUCY

    Ingredients used

    • 1/2 Each Yellow Onion
    • 1/2 Tablespoon Allspice
    • 1/4 Cup Brown Sugar
    • 2 Cloves Garlic
    • 1 Tablespoon Ginger
    • 2 Each Scotch Bonnet Peppers
    • 1 Tablespoon Fresh Thyme
    • 3 Each Scallions
    • 1/2 Teaspoon Cinnamon, Ground
    • 1/4 Teaspoon Nutmeg
    • 1/2 Teaspoon Five Pepper, Ground
    • 8 Tablespoons Apple Cider Vinegar
    • 2 Tablespoons Soy Sauce
    • 1 Each Limes, Zest & Juice
    • 1 Each Oranges, Zest & Juice
    • 3/4 Cup Pineapple
    • 1/2 Bunch Cilantro
    • 1 common:to Taste Salt
    • 2 Tablespoons Vegetable Oil

    This no-cook sauce is super simple and only needs to be blended right before you're ready to use. Refrigerate for up to 5 days. Combine all ingredients except cilantro and blend on medium/high for about 30-45 seconds, or until well incorporated. Add cilantro and blend to desired consistency. Adjust seasoning.

  3. IT'S SALSA TIME

    Ingredients used

    • 2 Cups Pineapple, Diced
    • 1/2 Each Red Onion, Diced Small
    • 1 Each Jalepeño, Diced Fine
    • 3 Tablespoons Cilantro, Chopped Fine
    • 1 Each Lime, Juiced
    • 1 common:to Taste Salt

    Combine all ingredients and mix well. Allow to sit for 30 minutes in order to allow all flavors to come together.

  4. COOK THAT IMPOSSIBLE

    In a large sauté pan on medium-high heat, add oil and bring up to temperature. Once heated, sear the Impossible Burger patties in batches, 2 minutes each side. Place on paper towel-lined plate to absorb any excess oil.

  5. SERVE, SHARE AND ENJOY

    Drizzle jerk sauce over patties with a side of the pineapple salsa.